The classic cheesesteak sandwich is a staple in Philadelphia cuisine, known for its thin slices of beef, melted cheese and crispy hoagie buns. This cheesesteak slider recipe puts a finger-licking twist on the traditional sandwich. The result is a tender, flavorful bite that packs all the goodness of the original into a convenient, hand-held format that you can pick up from the pan.
If you want the original, be sure to check out our guide to the authentic Philly Cheesesteak.
Because our recipe
- Made for the real deal with thinly sliced ribeye steak for traditionalists.
- Great for feeding a crowd and can easily be doubled.
- Add extra flavor with all the traditional seasonings you know and love.
Philadelphians Pat and Harry Olivieri are believed to have invented the first Philly Cheesesteak sandwich in the 1930s and we’re not so happy they did! Legend has it that the brothers owned a hot dog stand, decided to try serving a new sandwich, and the Philly Cheesesteak was born.
Notes on ingredients
- Steak: The traditional choice is always ribeye, but you can also use tri-tip, sirloin, filet, or anything round. Be sure to cut against the grain as thinly as possible and trim any pieces of sinew to ensure the meat isn’t rubbery.
- Yellow onion: Authentic cheesesteaks are served “with onions” or without onions, so the choice is yours! Use yellow or white onions.
- Green pepper: It’s also not authentic, but it has become a common addition.
- Cream cheese: It makes a nice filling that holds the sliders together.
- Try it: The original Philly Cheesesteak didn’t even have cheese! You can also use Cheese Whiz or American cheese slices.
- Scroll Rolls: Use dinner rolls, potato rolls, brioche buns or anything labeled as slider buns. I have a popular homemade sandwich recipe that will also be perfect
- Butter sauce: It basically turns the sandwich into a tasty garlic bread.
Additional condiments
One of the best things about cheesesteak sliders is the variety of toppings you can add and boy, are there some good ones! Add sliced mushrooms to fry with onions and peppers. Once the filling is done, finish it pickled jalapeno slices, hot chili peppers, hot long chili peppers or sweet peppers.
Economical option
Do you like cheesesteaks, but are on a budget? Replace thinly sliced ribeye steak with 1 pound of ground beef. An 85/15 blend will be perfect in this recipe. Like steak, ground beef will continue to cook during cooking, so it will only need to be browned for the filling.
Cutting rollers for sliders
Your best friend will be a large serrated knife. Look for one long enough to cut the entire rectangle of rolls at once. Be sure to cut the rolls evenly in half to ensure the lids are as big as the bottom.
Instructions for storage and heating
Refrigerate wrapping them in cling film or foil and placing them in an airtight container for up to 3 days.
Heat placing sliders on a baking sheet, covered loosely with aluminum foil, and heat in a 350°F oven for 10 to 15 minutes or until heated through.
